Yangnyeom Chicken
Korean double-fried chicken wings tossed in a sticky gochujang sauce with garlic, soy, and honey. Make them for dinner, parties, or game day.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeYangnyeom chicken is a classic Korean fried chicken style: crisp, double-fried wings coated in a glossy sweet-spicy sauce built on gochujang. The name yangnyeom means “seasoned,” and in this case it usually refers to the signature red glaze rather than a dry seasoning.
This version keeps the traditional double-fry for a thin, crackly crust and uses a flour-and-starch coating that fries up light and crisp. Toss the wings with only enough sauce to lightly glaze them so they stay crunchy. A thermometer helps here, since steady oil temperature matters more than high heat alone.
Ingredients
- 2 1/4 lb (1 kg) chicken wings, split into drumettes and flats, tips removed
- 1 1/2 tsp (9 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 3/4 cup (95 g) all-purpose flour
- 3/4 cup (90 g) cornstarch
- 1 tsp (4 g) baking powder
- 2 qt (1.9 L) neutral oil, for frying
- 2 tbsp (30 ml) neutral oil
- 2 cloves garlic, minced
- 1/3 cup (100 g) gochujang
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (60 g) honey
- 2 tbsp (30 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (9 g) toasted sesame seeds, optional
- 2 green onions, thinly sliced, optional
Instructions
- 1
Pat the chicken wings very dry with paper towels, then season all over with the salt and black pepper. Let them stand at room temperature for 15 minutes while you prepare the coating and heat the oil.
- 2
In a large bowl, whisk together the flour, cornstarch, and baking powder. Add the wings and toss until each piece is evenly coated in a thin, dry layer; shake off any excess so the crust stays light.
- 3
Pour the frying oil into a deep, heavy pot so it comes 2 to 3 inches up the sides and heat over medium-high heat to 325°F (165°C). Fry the wings in 2 or 3 batches, turning occasionally, until the coating is set and pale blond and the chicken is cooked through, 8 to 10 minutes per batch.
- 4
Transfer the wings to a rack set over a sheet pan and rest for 5 minutes. The crust should feel dry and firm but not yet deeply browned.
- 5
Raise the oil temperature to 375°F (190°C). Fry the wings a second time in batches until deep golden brown, very crisp, and audibly crackly, 2 to 4 minutes per batch, then return them to the rack to drain briefly.
- 6
While the second fry is underway, heat the 2 tbsp neutral oil in a small saucepan over medium-low heat. Add the garlic and cook for about 30 seconds, stirring, until fragrant but not browned.
- 7
Stir in the gochujang, soy sauce, honey, rice vinegar, and sesame oil. Simmer for 1 to 2 minutes, stirring, until the sauce is smooth, glossy, and thick enough to coat the back of a spoon.
- 8
Put the hot wings in a large bowl, spoon over just enough sauce to coat lightly, and toss quickly until evenly glazed. Serve right away topped with the sesame seeds and green onions, if using.
Tips for the Best Yangnyeom Chicken
- Dry the wings thoroughly before coating; surface moisture causes clumps and a heavier crust.
- Fry in batches and let the oil return to temperature between rounds. If the pot is crowded, the wings absorb more oil and lose crispness.
- Use just enough sauce to glaze the wings. Too much sauce makes even well-fried chicken soften quickly.
- If your gochujang is very salty or very hot, start with slightly less and adjust in the pan with a little extra honey or vinegar.
- You can split and season the wings up to 1 day ahead and keep them uncovered in the fridge; this helps dry the skin for better frying.
- If you want a slightly lighter coating, replace up to half of the flour with more cornstarch, but keep some flour for better adhesion.
Storage and Reheating
Yangnyeom chicken is at its crispest right after frying and saucing. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat on a rack in a 400°F (200°C) oven or air fryer until hot and re-crisped, 8 to 12 minutes; the glaze will be stickier and less crisp than when fresh. Freezing after saucing is not ideal.
Frequently Asked Questions
What is yangnyeom chicken?
Yangnyeom chicken is Korean fried chicken tossed in a seasoned sweet-spicy sauce, usually based on gochujang, soy sauce, and a sweetener such as honey or sugar syrup.
Why is Korean fried chicken fried twice?
The first fry cooks the chicken through and sets the coating. The second fry removes more surface moisture and makes the crust thinner, crisper, and longer-lasting.
Can I make yangnyeom chicken less spicy?
Yes. Reduce the gochujang slightly and increase the honey a little, or toss some wings with less sauce for a milder batch.
Can I use boneless chicken instead of wings?
Yes, but it becomes a different cut rather than the usual wing style. Boneless thigh pieces work better than breast because they stay juicier; fry them until golden and cooked through, then glaze the same way.
Quick Info
Prep Time
25 min
Cook Time
35 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
